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Thursday, January 9, 2014

Brunch in a bowl.

This just sounded right the other
morning.Dennis was working in the
office, paying bills. The fireplace was roaring, crackling with tiny pop, pop,
pops as Hudson curled up on his little worn spot on my chair.He chose the perfect in-between spot
between himself, the fireplace, and watching me in the kitchen.

So yes, I do believe brunch in a bowl made
perfect sense to pull together.It
looked so lovely and tasted incredibly delightful that I figured I should share
it with you.

Curl up on your own worn out spot in your
comfy chair and may this dish inspire you.It is so tasty, you are gonna’ want to put your foot in it.

Preheat oven to 120 degrees or on the low
“warm” setting. Place 4 bowls in the warmer.

2.

Heat a cast iron skillet on medium high heat
and add oil.

3.

Once hot, add pancakes to the pan and cook on
both sides until lightly browned.Remove and tent in foil.Place in warmer.

4.

Slice the sausages lengthwise until you have
long thin strips.Add to skillet
and cook until lightly browned.Remove and tent in foil. Place in warmer.

5. Add lettuce to skillet and sauté just
until it begins to wilt. Remove and tent in foil. Place in warmer. Turn
stovetop off.

5.

One a separate burner, add oil to soup pot.Place mushrooms in the pot and sauté
down until wilted.Add garlic,
salt and pepper.

6.

Add mushroom soup to skillet and cook until
bubbling.Taste to see if it needs
additional salt or pepper.Turn
down heat to low.

7.

Turn heat back on the cast iron skillet to
medium-high. Add 2 tablespoons of butter until you stop hearing the butter
sizzle.

8.

Crack two eggs into the skillet and cook to
your liking.Dennis likes his once
over easy and I like mine cooked till the yolk is hard.Somewhere in the middle will please
just about anyone. The eggs cook fast so you can plate (aka bowl) for each.

9.

Remove a bowl from a warmer.It is time to layer: potato pancake, sausage,
mushrooms, soup sauce, eggs, mushrooms, soup sauce, lettuce, and parmesan.